NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 oz Chickpea macaroni pasta

0.5 cup Broccoli florets

2 tbsp Plain non-fat Greek yogurt

0.75 oz Sharp cheddar cheese

1 tbsp Nutritional yeast

2 tbsp Low-sodium chicken broth

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Smoked paprika

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Olive oil

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Cook the chickpea macaroni in boiling water for 2 minutes less than the package directions suggest, then drain and set aside.

• 3

  Dice the chicken breast into bite-sized pieces.

• 4

  Heat the olive oil in a skillet over medium heat and sauté the chicken until cooked through and lightly browned.

• 5

  Season the chicken with garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 6

  Steam the chopped broccoli florets for 3-4 minutes until they are just tender.

• 7

  In a small mixing bowl, whisk together the Greek yogurt, chicken broth, nutritional yeast, and half of the shredded cheddar cheese.

• 8

  Combine the cooked pasta, seasoned chicken, and steamed broccoli in a bowl, then pour the cheese sauce over them and toss until well coated.

• 9

  Transfer the mixture into a small oven-safe baking dish and sprinkle the remaining cheddar cheese over the top.

• 10

  Bake for 10-12 minutes until the cheese is melted and the edges are bubbling.